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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.

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Old 12-08-2009, 03:31 AM   #1
Knows what a fatty is.
HellGrill's Avatar
Join Date: 04-15-09
Location: Europe
Default Food preserving questions

Here are the questions:
1- I own both a freezer with deep freezing mode and a vacuum sealing maching. Is it a good way to preserve the meat's flavour and nutrients vacuum packing it and then deep freezing it or is better to vacuum packing it and then just freezing it?
2- The freezer/deep freezer should go to -30° to deep freeze and then get back to -18°. Is it safe for the food that's inside it such a temperature change?

Thanks in advance
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